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Swordfish Mole Tacos





Yields
Makes 4 servings

Notes: Shop for canned mole sauce (in cans or jars) in well-stocked supermarkets or Latino food markets. Purchase mole that requires additional liquid (see label), but use amount specified in step 1.

 1/3 cup canned mole sauce
 1 1/2 pounds boned, skinned swordfish
 1/2 cup mayonnaise
 8 corn tortillas (6 in.)
 1 1/2 cups thinly shredded red or green cabbage
 3/4 cup chopped tomatoes
  Lime wedges
  Salt
Step 1
1

In a bowl, mix mole and 1/3 cup water.

Step 2
2

Rinse fish and pat dry; cut into 1-inch chunks and mix with mole sauce. Thread swordfish, pieces touching, onto thin metal skewers.

Step 3
3

In a small bowl, mix mayonnaise with 2 tablespoons water.

Step 4
4

Lay tortillas on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds), close lid on gas grill. Turn to heat both sides, 1 to 2 minutes total. When tortillas are hot, stack in a towel-lined basket to keep warm.

Step 5
5

Lightly oil grill and lay skewers on it. Barbecue fish (close lid on gas grill) until opaque but moist-looking in center of thickest part (cut to test), about 8 minutes; turn once to cook evenly.

Step 6
6

Put skewers on plates. To assemble each taco, top a tortilla with fish chunks, cabbage, tomatoes, mayonnaise mixture, and lime juice and salt to taste. Fold tortilla around filling to eat.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories680
% Daily Value *
Total Fat 40g52%

Saturated Fat 6.6g33%
Cholesterol 83mg28%
Sodium 700mg31%
Total Carbohydrate 35g13%

Dietary Fiber 4.9g18%
Protein 39g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.